Ingredients
1 Teaspoon Avocado Oil
2 Cups Jerusalem Artichoke, raw
1/2 Cup Celery, raw
1/2 Onion, raw
2 Garlic, clove
1 Cup Vegetable Broth, low-sodium
120 ml Almond Milk, unsweetened
1/4 Teaspoon Sea Salt
1/4 Teaspoon Black Pepper, ground
Suitable for:
The Method
01
In a medium sauté pan, add oil on medium heat. Add the sliced Jerusalem artichokes and sauté for about 6 minutes, or until they start to soften.
02
Add chopped celery and onion and sauté for an additional 4 minutes.
03
Add garlic and sauté for 2 more minutes, stirring frequently.
04
Remove from the heat and allow hot ingredients to cool completely to room temperature, 21°C/70°F or less before adding to your Nutribullet Rx Soup Pitcher.
05
Add completely cooled ingredients to the Soup Pitcher along with all remaining ingredients and extract on the 7-Minute Heated Cycle.
06
Adjust seasonings as desired and serve with sliced chicken breast and red chili flakes.
07
Enjoy!
